Tomatoes Stuffed With Mushrooms

Oxmoor House
10 servings


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10 small tomatoes
1 1/2 pounds fresh mushrooms, sliced
3 tablespoons butter or margarine
3/4 cup commercial sour cream
3/4 teaspoon salt
1/4 teaspoon pepper
9 slices bacon, cooked and crumbled
Chopped fresh chives


Remove stems, and cut a 1/4- inch slice from the top of each tomato. Scoop out pulp, leaving shells intact; reserve pulp for other uses. Invert tomato shells onto paper towels to drain; set aside.

Sauté mushrooms in butter in a large skillet until tender. Remove from heat, and gradually stir in sour cream, salt, and pepper.

Spoon mixture into prepared tomato shells; sprinkle bacon on top of each. Place tomatoes in a lightly greased 15- x 10- x 1-inch jellyroll pan. Bake at 350° for 15 to 20 minutes. Garnish with chives; serve warm.

Created date

February 2010